Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

Abstract

This study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard processing procedure was used to prepare the snack (chin-chin) using a combination of ingredients such as wheat flour, sugar, salt, margarine, ground nutmeg, egg, and water. Two types of vegetable oil used for deep-frying were soybean oil and refined palm olein oil while commercial chin-chin samples were also purchased to serve as the control. The results showed that during the storage period, the acrylamide contents in chin-chin samples exhibited gradual increase. The commercial chin-chin (CH-COM) contained the highest initial moisture content (13.54%) while all the chin-chin samples exhibited gradual increase in moisture content during the 12-day storage period. The study also revealed that during the storage period, all the chin-chin samples exhibited gradual reduction in the TBARS level. However, the degree of reduction in the TBARS content of commercial chin-chin was the highest as it reduced from the initial 0.33 mg MDA/kg to 0.17 mg MDA/kg during the 12-day storage duration. The fresh chin-chin samples exhibited relatively high level of browning index with significant differences at p<0.05 while there were variations in the oiliness index of the snack samples. The chin-chin samples in this study were generally found to satisfy the requirements for the tolerable levels for both the acrylamide and thiobarbituric acid reactive substances (TBARS) throughout the 12-day storage period.